Save up to 52% on a 10-Course ‘Summer Indulgence’ Teppanyaki Banquet in Docklands

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Gather your nearest and dearest foodies and experience the ultimate in Melbourne dining with an elaborate teppanyaki banquet, showcasing customary Japanese cuisine made using fresh Australian produce. With skilled chefs who work to craft classic cuisine with a contemporary twist, your tastebuds are in for a real treat!
What's Included
  • 10-Course 'Summer Indulgence' teppanyaki banquet
  • Upgrade to add an additional course of baby lobster tail
  • Valid for one, two or four people
  • Available hours: Monday - Thursday: 12:00pm-3:00pm and 6:00pm-late; Friday & Sunday: 12:00pm-3:00pm and 5:30pm-late; Saturday: 5:30pm-late
Summer Indulgence Banquet Menu
  • Flaming No1 Special: Crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with a secret sauce
  • Dragon Egg: Tuna tartare sushi mixed with chipotle mayonnaise on a shiso leaf, topped with avocado and finished with ponzu sauce
  • Wagyu tenderloin tataki: Seared and chilled, served rare with garlic, ginger and ponzu sauce
  • Spicy calamari salad: Pacific line caught calamari with house-made chilli sauce on garden fresh greens with creamy sesame dressing
  • Yuzu sorbet: To cleanse the palate
  • Barramundi: Farmed centre-cut barramundi fillet flamed with house-made terriyaki sauce, served with pumpkin and zucchini slices
  • Kobe miso: Kobe's own blend of red and white miso in a house-made dashi broth
  • Tenderloin and king prawn: Darling Downs grain-fed tenderloin cooked to your liking with a teppan seared SA wild caught king prawn, served with asparagus, mushroom and spinach
  • Lobster tail (upgrade only): Sweet baby lobster tail broiled on the teppan, then flamed and finished in Japanese-style sesame mornay sauce, with baby spinach and lemon
  • Garlic rice: Akitakomachi rice baked on the teppan with soy, seaweed butter and garlic
  • Crepe Suzette: Teppanyaki-style, freshly made Sapporo beer crepe, flambéed with Grand Marnier, then glazed with orange caramel sauce and served with French vanilla gelato

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